I was working with my healthy weight loss group last night, talking about cravings (and what is often missing when we crave certain types of food) when we got on to the realm of triggers for over-eating or bad choices. Boredom, stress, hunger, cravings – all of these came up again and again.
Once you’re aware of your triggers and bad habits, you’re halfway to changing them. Some find it impossible to go ‘cold turkey’ with the snacking though (even on my plan where you eat 5 times a day!) or take a while to get organised enough to prepare the meals and snacks in the eating plan. For those times, healthier versions of snacks can be a lifesaver.
This healthifies crisps (or chips, if you’re reading this in the US) which is definitely a downfall food for many. It’s possible to make your own, and to make them healthier. Try not to eat too many or too often though – emergencies only!
Sweet Potato and Carrot Crisps
To make carrot crisps:
rapeseed or coconut oil (melted)
Preheat oven to 120 degrees. Line a baking sheet with parchment paper.
Using a mandolin or a knife cut the carrots into very thin slices (you could do this with certain food processors too) Lightly toss the slices in olive oil and sea salt – you might have to pat them dry first with kitchen paper. Don’t over-do the oil. Bake chips for 45 minutes. Set aside and cool on wire rack.
To make sweet potato crisps:
1 large sweet potato
1 tbsp rapeseed or coconut oil (melted)
1/2 tsp sea salt
1/2 tsp ground cinnamon
Preheat oven to 190. Line a baking sheet with parchment paper.
Peel the sweet potatoes, then create lots of thin strips by continuing to peel all the way down the potato. Put the strips onto prepared baking sheet and drizzle with the oil, sea salt, and cinnamon. Toss the strips to evenly coat them evenly.
Bake 20 to 25 minutes or until edges are slightly golden and crispy. Remove from oven and cool.
Take both and toss together with additional sea salt and cinnamon. Enjoy!!
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Photo courtesy of phasinphoto at Free Digital Photos